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Avocado makes cool, summery dressing

Donna Currie The Curious Cook

Posted:
08/15/2012 01:00:00 AM MDT

(Courtesy Donna Currie)

I love avocados, but leftovers can be a problem since they turn brown so quickly. This dressing is a great way to use up half an avocado that's left over from some other recipe. Even better, the dressing doesn't turn brown, so you don't need to use it up all at once.

If you leave the milk out, the dressing is very thick and can be used as a dip for raw vegetables. Besides serving it as a salad dressing, it makes a great sauce for asparagus for other cooked vegetables.

The garlic oil is optional. The two teaspoons don't make the dressing very garlicky, but they do add another dimension of flavor. If you don't have fresh chives, you may use the green parts from scallions -- other raw onion would be a little too harsh.

When you store the dressing, it will thicken up a bit as it chills in the refrigerator. Stir before serving to loosen it up, If you like it even thinner, you can add some extra milk right before serving.

Avocado-Chive Dressing

1/2 avocado

1/4 cup mayonnaise

1/4 cup sour cream

2 teaspoons lime juice

2 tablespoons fresh chives, roughly chopped

Pinch of salt

Several grinds white pepper

2 teaspoons garlic-flavored olive oil

1/4 cup milk (or as needed)

Directions: Remove the pit from the avocado and scoop the flesh into a blender or food processor. Add the mayonnaise, sour cream, lime juice, chives, salt, pepper and garlic oil, if using. Blend until smooth

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Add milk to thin, as desired. Taste for seasoning and add more salt, if desired.

Serve on salad. Refrigerate any leftovers.

For more of Donna Currie's recipes, see her blog, Cookistry, at www.cookistry,com

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